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I'm Mariko. We live on an island, and we do have a dishwasher. I've got an artist husband and two children who care about dinner. I care about diverse eating and that we're well-rounded with kale on weekdays and by cookies on the weekends.

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Thursday, October 13, 2011

Just make sure you make enough, or your munchkin will finish it off for you.

Even if she just lost a tooth.

(in fact, this recipe is probably good for people with a loose tooth.)

Sometimes I do long for an evening with the rain hitting softly against the closed windows, and a sweater. We don’t get those in Hawaii too often (rainy evenings I mean. I suppose there are sweaters for rooms with too-much air conditioning.). I can’t remember the last time I was inside my house with the windows closed.

This bowl reminds me of the comfort in a warm dinner.

Make it your dinner. Adjust the flavors. Don’t be afraid of tasting and testing. I had to try a couple of times to get it right, but I think I’ve hit the right combination of ingredients that will make this a success at your house. The first time I made it I used yellow curry paste, but I think the red is better.

Use whatever vegetables you have. This could be great with snow peas, carrots, mung bean sprouts… Add some cilantro if you are so inclined. Chicken if you’d like an omnivore option.

Try some different types of noodles. I know this would be delicious with rice noodles. I think thicker is better.The first time I made it I used regular ramen noodles, but they just were too soggy. Chinese noodles with egg as an ingredient just stood up better to the curry, and were a little thicker. The noodles clung to the sauce so well. I love that velvety soup. I could drink it.

I used a fairly mild red curry paste. I used more than 2Tbsp of the paste and just had a hint of spice. I’ve had very spicy pastes as well. If you don’t know the strength of your curry, start with less than 1 Tbsp and work your way up. Or make your own. Then you’ll know how spicy it will be.

1/3 Cup coconut cream (can be scraped from the top of an unshaken can of coconut milk)

About 2 T Red Curry Paste (I used Thai Kitchen Red Curry Paste)

1/2 onion, halved and sliced

1/2 red bell pepper, cut into strips

1 1/2 Cups broccoli, cut into pieces

2 cloves garlic, minced

3 Tbsp, or more, fish sauce (if you don’t like the taste of fish sauce, use less. I like that little bit of funk, myself)

2. Heat 1/3 Cup coconut cream in a fry pan over medium heat. When the cream starts bubbling and glistening, add the curry paste. Stir it with a wooden spoon until mixed well.

3. Toss in onion, bell pepper and sauté until softened and just slightly browned, about 4 minutes. Add the garlic, fish sauce, coconut milk and water. Stir. Add brown sugar and broccoli and bring up to a simmer. Cover but stir occasionally as it cooks.

4. While the curry cooks, cook noodles in boiling water until al-dente and drain. Run cold water over them.

5. Add water to make it the right consistency (should be more like soup) and adjust the seasonings, adding more salt or fish sauce or brown sugar if needed. Add the tofu, if using, in the last couple minutes of cooking. Stir it in gently. If you want it to be spicier, add sriracha sauce to taste and stir.

6. As soon as the broccoli is cooked through, take it off the stove. Serve the noodles in a bowl and ladle the curry over the top of the noodles. Serve immediately.

Have you ever tried the ma ploy sp? brand , its sold just about everywhere, its super inexpensive and excellent. A tip for making a creamier sauce is to keep the coconut milk chilled in the fridge for awhile, and never shake it ! Depending on the batch of milk you will get thick cream. Add this just before you serve and dont over cook it. A friend from SEA taught me this . I also like to add kefir lime leaves and fresh lemon grass. Both of which you can keep frozen :)

Hi Shar!: I do like ma ploy. I buy the yellow curry kind from that brand but the red kind I tried (I think it was ma ploy but I could be remembering wrong) put my mouth on fire with just a tiny bit of curry. By the time I drowned it out it was just not flavorful enough. But I'll try it again, because I could be wrong! The Thai Kitchen one was definitely too mild so I kept having to scoop into the jar and almost used the whole thing up. By that time it tasted great, though. I forgot about lemon grass. I put a lemon leaf in an earlier version and it was awesome, so I imagine lemon grass in this would be good. Thanks for reminding me!

Hi Mariko :) I know what you mean about the heat in these curries, this is why I like to mix mines to my own tastes. Its like mixing paint ! haha. I usually do a yellow but add some green. I started growing my own lemongrass and kefir limes for making curries. Its not only is great tasting but healthy too :)

Can you do this with sticky rice instead of noodles? I love sticky rice and curry, but whenever I try to make it, it comes out too watery because i don't know how to add flavor without making it too spicy. So sad. I have to try yours cause I too could eat this everyday.

BTW is the workshop filling up? I just started a new job so I haven't gotten a chance to settle in yet and see what my schedule will be like. I definitely plan on going, but want to make sure I can actually make it before I register.

Jamie: mmmm, Yes. Definitely. I make thai sticky rice in the microwave and I love it that way too. The main thing that makes the curry thick is the coconut milk. I put more water in this one to make it more soupy, but if you leave that out and just use coconut milk it should be pretty thick. The workshop is definitely not full. At this point I'm hoping I won't have to call it off! I need 30 to break even, so that's what it has to be. But I'm hopeful, even still. I hope it runs so I can meet you!

So, how much is the toothfairy giving for teeth these days. My kids are teenagers now. What a wonderful milestone. Enjoy them now they grow up so quickly. Your dish looks amazing. I love anything curry. Thanks for sharing.

I just made this for lunch for my daughter and I. My first time eating curry was last Saturday and I loved it! Couldn't wait to have more so I did a quick Pinterest search and came across your recipe. Pretty much had none of the ingredients, so off to the store I went. Let me just say that this was AWESOME! I added some shredded carrots for extra crunch but everything else I followed to the T! Thank you!

Made this for dinner last week and WOW was it good! I made the mistake of turning on Netflix as I was preparing the ingredients and chopping the vegetables, so this took me way longer to make than it should have. If I had actually concentrated on cooking, this could've easily taken 20-30 mins. If you are looking to cut some calories, I used light coconut milk and it still tasted delicious! Just be aware that there is no coconut cream on the top like there is with the full fat kind. That was the biggest mistake I made, it took me forever to cook the vegetables in the coconut milk and by the end, there was so much coconut milk in the dish that I had to double the amount of curry paste! I also decided to add in some baby corn and bamboo shoots, but I also made another mistake when I used the canned kind rather than fresh! It gave the whole dish an odd after taste from being canned. I also added in some shredded plain rotisserie chicken at the end rather than the tofu. Next time I will follow the recipe exactly but still substitute the chicken for tofu and use fresh baby corn (and not turn on the TV while doing the prep work). Thanks for the AMAZING recipe!!!

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